Pichelsteiner

Ingredients

• 750 g beef brisket
• 2 slices marrow bones
• 400 g Potatoes
• 4 Carrots
• 2 onions
• 2 parsley roots
• 0.5 kg celery root
• 1 stalk leeks
• 2 EL oil
• 1 l beef broth (from the glass)
• 2 EL parsley
• 1 TL cumin
• Salt
• Pepper

Instructions

1. 1.

   Wash and cut the meat into equal cubes. Separate marrow from the bones and slice into rounds. Peel and dice potatoes, celery root, and onions. Peel carrots and parsley roots and slice them. Wash leeks, trim ends, and cut into rings. Heat oil in a large pot and brown the meat cubes all around. Remove and set aside warm.

2. 2.

   Place half of the marrow bone slices on the bottom of the pot. Layer meat, potatoes, and vegetables alternately. Sprinkle each layer with salt, pepper, and cumin. Finish by adding the remaining marrow slices. Pour beef broth over everything, seal the pot well, and bake in the oven at 180 °C for about 1–1½ hours. Serve sprinkled with parsley.